Salmon Pie with Capers, Black Olives and Toasted Pine Kernels

Name: Salmon Pie with Capers, Black Olives and Toasted Pine Kernels
Yield: Serves 4
Ingredients: salt; 1 tablespoon milk; 1 tablespoon capers; finely grated rind of 1 lemon and 1 orange; 350-400 g/12-14 oz puff pastry; 1 egg yolk; 4-5 pinches cayenne pepper; 125 g/4½ oz black olives; 1 bunch spring onions; 400 g/14 oz skinned salmon fillet; 25 g/1 oz pine kernels; 75 g/3 oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

The contrasting flavours of capers, olives and pine kernels add a lot of interest to the salmon in this simply made but attractive-looking pie. Serve with new potatoes and a green salad, fresh peas or beans.

Ingredients

400 g/14 oz skinned salmon fillet
125 g/4½

Fish course
Pescatarian
Pie

Method

Cut the salmon into 1.25cm/½in pieces and put them into a mixing bowl. Roughly cut the flesh from the olives and discard the stones. Trim the spring onions and cut them across fairly thinly, using some of the green part too. Heat a dry frying pan over a fairly high heat, add the pine kernels and stir around for a minute or two until just browned. Remove from the heat and add the butter to the p